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½ cup chopped red bell pepper

2 teaspoons grated peeled fresh ginger

8 ounces green beans, cut into 1-inch lengths (about 2 cups)

1 cup carrot chunks (½ inch), about 2 medium carrots

2 tablespoons tamari or soy sauce, plus more to taste

1 tablespoon tomato paste

Freshly ground black pepper

2 tablespoons thin-sliced scallions (green parts only)

2 tablespoons chopped fresh cilantro (optional)

Combine 6 cups water, the lentils, garlic clove, onion slice and celery top in a large saucepan and bring to a boil. Cook, uncovered, at a gentle simmer over medium-low heat until the lentils are almost tender but not quite cooked, about 15 minutes. Set a fine-mesh strainer over a bowl and strain the lentils, reserving the cooking water. Discard the onion and celery top. You should have about 4 cups cooked lentils.

Meanwhile, heat the oil in a large skillet over medium heat until it is hot enough to sizzle a slice of mushroom. Add the mushrooms and cook, stirring, until they are golden and soft, about 5 minutes. Add the bell pepper, chopped garlic and ginger and cook, stirring, for 2 minutes.

Add the lentils, 2 cups of the reserved lentil cooking water, the green beans, carrots, tamari and tomato paste. Cover and cook over medium heat until the lentils and vegetables are tender, about 10 minutes. Add a generous grinding of black pepper and more tamari if needed. Sprinkle the ragout with the scallions and cilantro, if using, ladle into shallow bowls and serve.

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Make a Meal

Serve with Broccoli with Olives, Orange Zest and Parsley ([>]).

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CURRIED LENTILS WITH WALNUTS, SPINACH AND CHERRY TOMATOES Vegan (omit the yogurt)

Earthy lentils and sweet, crunchy walnuts are among the most compatible of foods. This dish is the perfect canvas for a variety of additions. The simplest is to stir tender spinach leaves into the hot lentils until the greens wilt. Other options are to add steamed broccoli florets, stir-fried asparagus or sautéed red bell peppers or mushrooms.

Cook Time: 35 minutes

Serves: 4

1 cup brown lentils

¼ cup extra-virgin olive oil

1 cup chopped onion

2 teaspoons Madras curry powder

1 garlic clove, grated

2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained

1 cup small cherry or grape tomatoes, stems removed

2 tablespoons finely chopped fresh mint

½ cup chopped walnuts

½ cup plain low-fat yogurt (optional)

Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered, until tender but not mushy, 18 to 20 minutes. Drain and set aside.

Heat the oil in a large skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 5 minutes. Add the curry powder and garlic and cook, stirring, for 1 minute. Add the cooked lentils, spinach, tomatoes and mint and cook, stirring, until heated through, about 5 minutes.

Meanwhile, heat the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Sprinkle the walnuts over the lentils and serve with the yogurt, if using, to spoon over the top.

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Make a Meal

For nonvegans, a steaming bowl of curried lentils calls out for a topping of a soft fried or poached egg. I also like this dish with Roasted Cauliflower, Red Bell Pepper and Red Onion with Rosemary and Garlic ([>]).

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CURRIED POTATO, SHIITAKE AND BROCCOLI STIR-FRY Vegan (omit the yogurt)

My love for crisp fried potatoes inspired this delicious stir-fry. All the ingredients come together in a salty, earthy, spicy mélange that is topped off with a tangy drizzle of plain yogurt, if desired, and a sprinkling of toasted almonds.

Cook Time: 25 minutes

Serves: 4

4 cups broccoli florets (from 1 bunch)

1½ teaspoons coarse salt

½ cup skin-on almonds, coarsely chopped

3 tablespoons extra-virgin olive oil

1½ pounds Yukon Gold, red-skinned or round white potatoes, unpeeled, diced (¼ to ½ inch), about 3 cups

5 ounces shiitake mushrooms, stems discarded, caps cut into ½-inch pieces (about 2 cups)

1 cup coarsely chopped